What's in Your Fridge?

Browse By:

Irish Roast Pork With Cider Cream Sauce

Total Time

2hrs25mins

Prep 25 mins

Cook 2 hrs

A golden crust and apple-flavoured sauce add to this dish's appeal for entertaining. Choose a long, slender roast (rather than short and thick) because even though they cook in the same time, the slender one will be easier to slice and look more attractive on plates.

Directions

In small bowl, mix oil, garlic, sage, thyme, or 1/2 tsp crumbled dried sage and thyme) salt and pepper; rub all over roast. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.).

Reviews

Most Helpful

This was dee-lish! I used Johnny's seasoning salt on the roast and instead of slicing the apples I diced them and the onions to the same size. I used fat free half-and-half, and because it has a tendency to break at a simmer, I added about 1/4 cup canned evaporated milk to make a more silky sauce. I used cooking spray rather than the 2 tablespoons of oil to save on fat, and I added some seasoned salt to the sauce. Served with a green salad and Israeli couscous that also had lentils and orzo in it I got from Trader Joes. What a fantastic meal! We will make this again!

Outstanding! We thoroughly enjoyed it. Loved the savory with the touch of sweet from the apples. I made as recommended with one exception, I used 1/4 C of Calvados instead of apple cider. I knew this would work because I make a similar Wolfgang Puck recipe w/ this liquor. I did bump up the oven temperature to 375Â° because it was taking a bit too long (over 60 mins). I served with a green salad, the gravy over Spaetzle and a side of buttered peas. This seasoned pork roast could stand alone w/o the gravy. Just delightful!